This towering, eye-catching loaf of paska bread is a beloved Easter tradition across Central and Eastern Europe. The good news is it's much easier to form than it looks! All you need is a cake pan, a stand mixer, and the ability to do a 3-strand braid. Other versions of paska bread and holiday loaves, such as colorful Easter bread, are decorated with glaze and sprinkles. This bread recipe forgoes the sugary additions, but it's still the perfect centerpiece for an Easter meal. Just imagine all the Easter leftover sandwichesyou could make!
How do you know your bread is done?
With such a thick loaf of bread, it can be tricky to tell when it's time to pull it out of the oven. The timing on this recipe should work for most ovens, but it is always a good idea to check. Visually, the bread should be evenly golden brown when it is ready. However, the egg wash does such a great job at getting a golden brown exterior, the bread might appear done before the inside is finished baking. For this reason, make sure to cover the bread with foil if it is browning too quickly. The best way to ensure the bread is ready is to test it with an instant-read thermometer. It should register at least 200 degrees Fahrenheit. Another way to check your bread is by tapping on it. If it sounds hollow, it is ready!
Can you make this bread in advance?
Homemade bread is always best the day it's made. However, the dough can be made the night before and refrigerated to make for a much easier morning. After shaping and braiding the dough, cover it in plastic wrap and store it in the refrigerator for up to 18 hours. In the morning, remove the dough from the refrigerator and keep it in a warm place to proof—this may take 2 to 4 hours. After this, you can proceed with the recipe. Any leftover bread that goes a little stale can be used to make amazing French toast!
Advertisem*nt - Continue Reading Below
- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 3 hrs 30 mins
Ingredients
- 1/4 c.
warm water (about 110°F)
- 1 Tbsp.
active dry yeast (from 2 1/4-oz. packets)
- 3/4 c.
warm milk (about110°F)
- 1/2 c.
granulated sugar
- 6 Tbsp.
unsalted butter, melted
- 3
large eggs, room temperature and divided
- 4 3/4 c.
all-purpose flour
- 2 1/2 tsp.
kosher salt
Nonstick cooking spray
Directions
- Step1In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and yeast. Let the mixture stand until it is foamy, about 5 minutes. Add the warm milk, sugar, butter, and 2 eggs. Use a spatula or a whisk to stir the mixture until combined. Add the flour and salt, and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; turn the speed to medium, and beat until the dough is smooth, elastic, and tacky, about 5 minutes.
- Step2On a clean surface, form the dough into a smooth round. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 to 1 1/2 hours.
- Step3Spray a 9-inch cake pan with nonstick cooking spray. In a small bowl, beat the remaining egg.
- Step4Turn the dough out onto a clean surface and divide it in half. Use your hands to gently pat half of the dough into a 4-inch round, careful not to deflate too many air bubbles. Fold all the edges of the round into the center of the dough to form a ball. Flip the dough so that it is seam-side down. Use your hands to gently pull the dough towards you into a taut round. Gently press the ball seam-side down into the prepared pan until it almost touches the edges of the pan. Loosely cover the pan with plastic wrap while working with the remaining dough.
- Step5Divide the remaining dough into 3 balls and roll each portion into a 30-inch long rope. Braid the ropes together, pinching the ends to seal. Brush the ends with egg to help them adhere, if necessary.
- Step6Uncover the ball of dough pressed into the baking pan, pressing it further to touch the edges of the pan. Arrange the braid flat on top of the dough ball so that one side touches the inside edges of the pan, cutting off any excess dough. (There should be an open space in the center). Use the egg wash to bind the braid together. Cover the loaf and the beaten egg loosely with plastic wrap and let the dough rise at warm room temperature until it has puffed, 30 to 45 minutes.
- Step7During the last 30 minutes of proofing, preheat the oven to 350°F. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown and hollow when tapped (and an instant-read thermometer reads 190°F to 200°F), 45 to 50 minutes, covering the bread with foil after 30 minutes, if necessary, to avoid excess browning.
- Step8Slide the loaf out of the pan and onto a wire rack to cool completely before slicing, about 1 1/2 hours.
Tip: If there is any excess dough from trimming the braid in step 6, use it for a simple design! Simply form a swirl, rosette, cross, or other design and place in the open space inside of the braid, if you like.
